No Knead Bread

I'm pretty sure there isn't a person on the earth that hasn't seen this recipe. I think viral is a great way to describe it. It's based on Jim Lahey's recipe and it's delicious and works well for people who live in places like mine. Not warm and certainly not draft free.

No Knead Kamut Bread -1 1/2lb loaf
(Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

1 1/2cups all-purpose or bread flour, more for dusting
1 1/2 cups kamut flour
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups of water. Stir until dough is sticky. cover and let rest for at least 12 hours at room temperature. 18 hours is even better.

2. Dough will have little bubbles on the surface after resting. Turn dough out onto lightly floured surface and sprinkle with a little more flour. Fold dough in on itself once or twice. Cover loosely and let rest for 15 minutes.

3. Gently and quickly shape the dough into a ball. Coat a cotton tea towel with flour and put the dough seam side down on it, dust with more flour. Cover with another cotton tea towel ( I don’t need to say use a clean one right??). Let rise for 2 hours. (ok it’s not a quick process, but remember you’ve not done a lick of kneading!). Once the ball has doubled in size you’re ready to rock.

4. About 90 minutes into the 2hour rising period, put the over on 450 and let it pre-heat. Put a 6-8 quart covered pot in the oven as it is heating up. Put the dough into the hot pot, with seam side up. Shake the pan to distribute the dough, if needed. Cover and bake for 30 minutes. Remove the lid and back for another 15-30 minutes. When it is browned on the top you’re all set. I just hope you have loads of butter read to lather on it without apologies!

It takes a while but man is it ever worth it.